This Beef and Veggie Stir Fry is my weeknight secret weapon for getting dinner on the table in just 20 minutes. Packed with juicy ground beef, crisp-tender veggies, and a sweet-savory sauce, it’s a craveable, colorful dish that turns everyday ingredients into something truly exciting.
Why You’ll Love This Recipe
- Quick and Satisfying: Dinner comes together in a speedy 20 minutes, perfect for busy weeknights or last-minute cravings.
- Vibrant Veggies: Zucchini, mushrooms, and carrots add crunch, color, and a nutritional boost to every bite.
- Bold, Balanced Sauce: The homemade sweet, tangy, and savory sauce soaks into everything for a burst of flavor that everyone will love.
- Flexible and Family-Friendly: Easily customize with different veggies, proteins, or serve over rice, noodles, or in lettuce cups—whatever suits your crowd!
Ingredients You’ll Need
I adore how this Beef and Veggie Stir Fry keeps the ingredient list short but purposeful. Each component is handpicked to create that irresistible balance of taste and texture, making dinner both speedy and truly satisfying.
- Ground beef (1 pound, 80-20): Delivers hearty flavor and richness; you can use leaner beef if you prefer.
- Zucchini (2 medium, sliced): Adds fresh, delicate crunch and soaks up all those delicious juices.
- Brown mushrooms or baby bella (8 ounces, sliced): These give a savory, earthy depth and a satisfying bite.
- Carrot (1, julienned): Offers a touch of natural sweetness and beautiful color contrast.
- Chives or green onions (optional): Bring a pop of green and an herby finish for garnish.
- Low-sodium soy sauce or GF Tamari (3 Tbsp): Essential for umami—choose Tamari to keep it gluten-free.
- BBQ sauce (3 Tbsp, original, sweet, or smoky): Gives the sauce its signature tang and depth; pick your favorite style!
- Maple syrup (2 Tbsp): A little natural sweetness goes a long way towards balancing the flavors.
- Garlic cloves (2, grated or minced): Adds punchy aromatics that wake up the whole skillet.
- Ginger (1 tsp grated, or 1 cube frozen, or 1/4 tsp ground): For a zesty kick—fresh ginger really shines, but shortcuts work too.
- Sesame oil (1 Tbsp): Rich, toasty, and so fragrant—just a splash transforms the whole dish.
Variations
The beauty of homemade stir fry is how easy it is to swap in what you have or switch things up to match your mood—or to meet everyone’s needs! Feel free to get creative with the Beef and Veggie Stir Fry formula below.
- Swap the Protein: Try this with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian-friendly version.
- Add More Veggies: Broccoli florets, bell peppers, snap peas, or baby corn are all fantastic in the mix—stir in whatever’s in your fridge!
- Make It Spicy: Drizzle in a little sriracha or add red pepper flakes if you crave some heat with your Beef and Veggie Stir Fry.
- Go Low-Carb: Skip the rice and spoon your stir fry into crisp lettuce cups—or serve it over cauliflower rice for extra veggies.
How to Make Beef and Veggie Stir Fry
Step 1: Mix the Sauce
Start by stirring together your sauce ingredients—a magical blend of soy sauce, BBQ sauce, maple syrup, garlic, ginger, and sesame oil. Mixing the sauce first ensures every bite gets fully coated in flavor, and saves serious time once the wok gets going!
Step 2: Brown the Beef
Heat up a large skillet or wok with a splash of oil. Crumble in the ground beef, breaking it up with your spatula as it sizzles. Sauté for about 5 minutes until fully cooked and lightly browned—those crispy edges are pure gold. Scoop out the beef and keep the tasty fat in the pan.
Step 3: Sauté the Veggies
In the same skillet, toss in your veggies—zucchini, mushrooms, and carrot. Stir frequently over medium-high heat for just 2-3 minutes. You want them crisp-tender: vibrant, bright, and never mushy, because they’ll cook a little more with the sauce.
Step 4: Combine Everything and Add Sauce
Return your browned beef to the pan and pour in the sauce. Stir and cook for about 2 minutes, letting the ginger and garlic bloom while the sauce bubbles and glazes every nook and cranny. Check your zucchini—it’s perfect when just fork-tender yet still has some crunch.
Step 5: Season and Serve
Taste and adjust with salt and pepper if needed, then take your Beef and Veggie Stir Fry off the heat. Pile it over steaming rice, spoon it into lettuce wraps, or serve straight from the skillet. Sprinkle with chives or green onions for the final flourish.
Pro Tips for Making Beef and Veggie Stir Fry
- Don’t Overcook the Veggies: The secret to a stir fry that’s vibrant, not soggy, is keeping the vegetables just crisp-tender—watch them closely and remember they keep cooking after you pour in the sauce.
- Sauce Ahead of Time: Whisk your sauce before you start cooking, so you can move quickly once the ingredients hit the pan and nothing gets overdone.
- Use High Heat, Keep It Moving: Crank up the heat for flavor and caramelization, but stir often to prevent sticking and achieve that takeout-style sear.
- Ingredient Prep Is Key: Line up all your prepped veggies and ingredients before you start—stir fry is fast and furious once the pan is hot!
How to Serve Beef and Veggie Stir Fry
Garnishes
I always finish my Beef and Veggie Stir Fry with a generous sprinkle of thinly sliced green onions or chives—those little pops of green add freshness that wakes up the whole dish. Toasted sesame seeds or a quick drizzle of extra sesame oil are simple ways to make it just a touch fancier.
Side Dishes
This stir fry is absolutely perfect over a bowl of steamed rice—white, brown, or even jasmine. If you want to switch it up, try it with ramen noodles, soba, or even tucked into crunchy lettuce wraps for a lighter twist. A side of miso soup or crispy spring rolls makes it a complete feast.
Creative Ways to Present
For a dinner party vibe, serve your Beef and Veggie Stir Fry family-style on a large platter, surrounded by bowls of garnishes and sides. Or pack it into meal-prep containers for a week full of exciting lunches. Individual lettuce cups are perfect for sharing as an appetizer or light bite!
Make Ahead and Storage
Storing Leftovers
Let your leftovers cool completely, then pack them into an airtight container. Your Beef and Veggie Stir Fry will stay fresh in the fridge for up to four days—perfect for meal-prep or take-to-work lunches.
Freezing
Yes, you can freeze this stir fry! Portion it into single-serve freezer containers and freeze for up to three months. For best results, thaw overnight in the fridge before reheating—it helps keep the veggies from getting too soft.
Reheating
For the best texture, reheat your Beef and Veggie Stir Fry in a hot skillet until just warmed through. The microwave is super convenient for work lunches—just loosen the lid and heat in short bursts, stirring halfway.
FAQs
-
Can I use a different type of ground meat in this stir fry?
Absolutely! This recipe works beautifully with ground turkey, chicken, or even plant-based ground alternatives. Just keep in mind, leaner meats may need a splash of extra oil for browning, and adjust the seasonings to your taste.
-
What vegetables can I substitute if I don’t have zucchini or mushrooms?
This Beef and Veggie Stir Fry is endlessly adaptable—broccoli florets, bell peppers, snap peas, green beans, or even baby corn are all excellent stand-ins. Use whatever fresh veggies you have on hand!
-
Is the sauce very sweet? Can I reduce the maple syrup?
The sauce has a gentle, balanced sweetness, but absolutely feel free to cut the maple syrup down to 1 tablespoon if you prefer a bolder, less sweet profile. Swap in honey or brown sugar if that’s what you have!
-
How can I keep my vegetables from getting soggy?
The trick is to sauté your veggies for only 2–3 minutes, so they’re still crisp-tender when you add the sauce and beef. Using high heat and a large pan gives the vegetables space to sear, not steam.
Final Thoughts
If you’re searching for a foolproof, family-friendly dish that delivers big flavor with minimal work, this Beef and Veggie Stir Fry truly delivers. I can’t wait for you to try it—here’s to vibrant plates and happy, satisfied bellies!
Print
Ground Beef Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
A quick and flavorful Ground Beef Stir Fry recipe that combines tender beef with a medley of fresh vegetables in a savory-sweet sauce. This dish is perfect for busy weeknights or whenever you’re craving a satisfying meal with minimal effort.
Ingredients
For the Ground Beef Stir Fry:
- 1 pound 80-20 ground beef
- 2 medium zucchini, sliced
- 8 ounces brown mushrooms or baby Bella, sliced
- 1 carrot julienned
- chives or green onions, optional for garnish
For the Sauce:
- 3 Tbsp low-sodium soy sauce, I used GF Tamari
- 3 Tbsp BBQ sauce, original, sweet or smoky
- 2 Tbsp real maple syrup
- 2 garlic cloves, grated or minced
- 1 tsp ginger, grated, or use 1 cube frozen ginger, or 1/4 tsp ground ginger
- 1 Tbsp sesame oil
Instructions
- Mix the Sauce – In a small bowl or measuring cup, combine all of the sauce ingredients and set aside
- Brown the Beef – Set a large skillet or Wok over medium/high heat and add 1 Tbsp oil. Add beef and sauté, breaking it up with a spatula for about 5 minutes or until fully cooked through and lightly browned to build flavor. Transfer the beef to a separate bowl, keeping any oil in the pan.
- Sauté the Veggies – In the same skillet, add a little bit of oil if you don’t have enough reserved from the ground beef and add all of your veggies, sautéing and stirring frequently, for 2-3 minutes or until zucchini is half done and crunchy. Don’t overcook them because they’ll still be cooking a little more with the sauce and you don’t want them to get mushy.
- Add the Ground Beef and Sauce – Add the cooked ground beef back to the pan then add the sauce and store to combine. Cook stirring occasionally for about two minutes or until fragrant. This gives the garlic and ginger a chance to cook lightly. Zucchini should be crisp-tender.
- Season to taste with salt and pepper and remove from heat. Serve over freshly cooked rice or in lettuce cups. Garnish with chives if desired.
Notes
- Storage Tips:
Allow the stir fry to cool before packing into an airtight container. Store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight.
To reheat, place stir fry in a hot frying pan and sauté until warmed through or use the microwave to reheat.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
